Succotash Jam

This savory jam will be a welcome addition to almost any meal. Packed with veggies like corn and zucchini, this jam recipe is unlike any other.

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  • Serving Size: 1 tablespoon
  • Makes: 7 half-pint jars
  • Prep: 40 mins
  • Process: 10 mins

Succotash Jam

Directions

  1. Preheat broiler. Line a 15x10-inch baking pan with foil. Spread sweet pepper and corn in the prepared pan. Broil 3 to 4 inches from the heat 3 to 5 minutes or until tender and lightly charred, stirring once.
  2. In a 6- to 8-quart heavy pot combine the sweet pepper, corn, and the next five ingredients (through crushed red pepper). Bring to boiling, stirring constantly. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
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Nutrition Facts (Succotash Jam)

  • Per serving:
  • 53 kcal ,
  • 0 g fat
  • (0 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 0 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1 mg sodium ,
  • 13 g carb. ,
  • 0 g fiber ,
  • 13 g sugar ,
  • 0 g pro.
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